Hearty Minestrone Soup
Makes 6 bowls. Italian vegetable and bean soup with a little pasta and Parmesan. Each serving includes a slice of bread.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 Zucchini, diced
- 2 cloves Garlic
- 1 can (14.5 oz) Diced tomatoes
- 1 can (15 oz) Cannellini beans, rinsed
- 6 cups Low-sodium vegetable broth
- 3/4 cup Small whole-wheat pasta (ditalini)
- 2 cups Baby spinach
- 6 tbsp Grated Parmesan
- 1 tsp Italian seasoning
- 6 slices Crusty whole-grain bread
Directions
- Heat oil; cook onion, carrot and celery 6 minutes. Add zucchini, garlic and seasoning.
- Add tomatoes, beans and broth; simmer 15 minutes.
- Add pasta and cook 8–10 minutes; stir in spinach.
- Serve each bowl with 1 tbsp Parmesan and a slice of bread.
Calorie breakdown
Per serving: soup 195 · Parmesan 20 · bread 100
Helpful for this recipe
Enameled Dutch ovenShop on Amazon →Parmigiano-ReggianoShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →